Quinoa Chickpea Salad

One of my favorite summer recipes is the Chickpea and Bulgar Salad. But, now I can no longer enjoy bulger due to my gluten intolerance. So, a revamp of that recipe was in order. The dressing is still the same but I mixed up the ingredients and came up with a combination that is delightful and easily as delicious as the original recipe. I ate it as my lunch today but it could also serve well as a side dish.

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Quinoa Chickpea Salad

1 c. tri-color quinoa
2 c. vegetable broth
1 can chickpeas (garbanzo beans) drained and rinsed
1/2 c. cucumber slices
1/4 c. sundried tomatoes, dry-packed and soaked to rehydrate
1/4 c. sliced kalamata olives
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 c. cubed fresh mozzarella cheese
1/2 red onion, finely diced

Dressing:
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 c. lemon juice
3 cloves garlic, minced
1 tsp. grated lemon zest
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground coriander
2 Tbsp. olive oil

Instructions:

In a small sauce pan, bring vegetable broth to a boil. Rinse the quinoa in a fine mesh sieve and then add to boiling broth. Cover and reduce heat, simmering for about 10-15 minutes or until liquid is absorbed and quinoa is tender. Allow to cool.

In a large bowl, combine remaining salad ingredients. In a small bowl, whisk together dressing ingredients. Toss dressing with salad ingredients. Enjoy! (This salad tastes even better the second or third day if you have leftovers that last that long! Just give it a quick stir to redistribute any dressing that may have settled to the bottom.)

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